Iraqi dolma

Ingredients

Quantities for 6 servings.

• 300 g Vine leaves
• 400 g Short-grain rice
• 400 g Lamb, minced
• 4 piece Bell peppers
• 3 piece Large onions
• 3 piece Aubergines
• 4 piece Tomatoes
• 3 tbsp Tomato paste
• 3 tbsp Pomegranate molasses
• 2 piece Lemon
• 40 g Parsley
• 1 tbsp Baharat
• 100 ml Vegetable oil
• to taste Salt and pepper

Method

1. Rinse the rice and mix it with the mince, chopped parsley, tomato paste, baharat, oil, salt and pepper.
2. Cut lids off the peppers and tomatoes and hollow them. Blanch the onions whole and separate them into layers.
3. Roll the filling in vine leaves into tight cylinders — the rice doubles, so leave it room.
4. Fill the vegetables two-thirds full and put their lids back on.
5. Line the pot with tomato slices, then layer the parcels and stuffed vegetables, the heaviest at the bottom.
6. Mix water with the pomegranate molasses, lemon juice and salt and pour it in until it reaches the top layer.
7. Cover with a weighted plate and cook on a low heat for an hour and fifteen minutes. Serve by inverting the pot onto a platter.